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Gıda Mühendisliği, Gıda Teknolojisi, Yiyecek İçecek, Çevre Mühendisliği

Akademik Ünvanları

Verdiği Dersler

CMB-802 ENDÜSTRİYEL STAJI

FBE-801 BİLİMSEL ARAŞTIRMA STAJI

FBE-800 TEZ ÇALIŞMASI

CMB-503 ÇEVRE MÜHENDİSLİĞİNDE BİYOTEKNOLOJİK YÖNTEMLER

CEV-452 BİTİRME TEZİ II

CEV-451 BİTİRME TEZİ I

CEV-412 KATI ATIKLAR

CEV-407 ÇEVRE HİZMETLERİ ORGANİZASYONU

CMB-325 YENİLENEBİLİR ENERJİ KAYNAKLARI

CMB-211 İSTATİSTİK VE DENEYSEL TASARIM

Daha fazla göster...

Yönetimsel Görevler

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Yönetilen Tezler

SCI, SCI-E, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

1. R.G.Joergensen, M.Hemkemeyer, L.Beule, C.İSKAKOVA, C.OSKONBAYEVA, P.S.Rummel, S.A.Schwalb, F.Wichern. (2024). A hitchhiker's guide: estimates of microbial biomass and microbial gene abundance in soil. BIOLOGY AND FERTILITY OF SOILS, 60(4), 457-470. DOI: DOI10.1007/s00374-024-01810-3. https://www.webofscience.com/wos/woscc/full-record/WOS:001187292900001.
2. N.Ulambayar, C.SMANALİYEVA, A.Hellwig, C.İSKAKOVA, N.Choijilsuren, B.Kalemshariv, E.Vankhuu. (2024). Nutritional composition of ghee of various animal origins produced in some silk road countries. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 132(132), 106251. DOI: DOI10.1016/j.jfca.2024.106251. https://www.webofscience.com/wos/woscc/full-record/WOS:001237534000001.
3. N.ŞAYKİEVA, N.Çelikçi, K.KEMELOV, M.MOLDOBAYEV, C.İSKAKOVA, M.DOLAZ. (2023). SYNTHESIS, CHARACTERIZATION AND COATING PROPERTIES OF CARBOXYMETHYL CELLULOSE FROM SOCK PRODUCTION WASTES. CELLULOSE CHEMISTRY AND TECHNOLOGY, 57(3-4), 245-262. DOI: 10.35812/CelluloseChemTechnol.2023.57.24. https://www.webofscience.com/wos/woscc/full-record/WOS:001005161600020.
4. N.Celikci, N.ŞAYKİEVA, M.MOLDOBAYEV, K.KEMELOV, C.İSKAKOVA, M.DOLAZ. (2023). Synthesis, Characterization, and Investigation of Coating Properties of Carboxymethyl Acorn Starch (CMAS). STARCH-STARKE , 75(9-10), 2200286. DOI: https://doi.org/10.1002/star.202200286. https://www.webofscience.com/wos/woscc/full-record/WOS:001018796900001.
5. C.SMANALİYEVA, C.İSKAKOVA, M.Muhamedovna. (2022). Milk- and cereal-based Kyrgyz ethnic foods. INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, 29(29), 100507. DOI: 10.1016/j.ijgfs.2022.100507. https://www.webofscience.com/wos/woscc/full-record/WOS:000861381400008.
6. J.Smanalieva, Ж.Искакова, P.Fischer. (2021). Investigation of the prebiotic potential of rice varieties for Lactobacillus acidophilus bacteria. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 247(7), 1815-1824. DOI: 10.1007/s00217-021-03754-6. https://www.webofscience.com/wos/woscc/full-record/WOS:000642835600001.
7. S.A.Meisen, J.Smanalieva, Z.Oskonbaeva, Ж.Искакова, D.Darr, F.Wichern. (2021). Intraspecific variability overlays abiotic site effects on some quality parameters of walnut (Juglans regiaL.) fruits from Kyrgyzstan. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 247(2), 363-373. DOI: 10.1007/s00217-020-03628-3. https://www.webofscience.com/wos/woscc/full-record/WOS:000580711800002.
8. Ж.Искакова, M.Hutzler, К.Кемелов, D.Grothusheitkamp, M.Michel, F.Methner. (2019). Screening a Bozo Starter Culture for Potential Application in Beer Fermentation. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS, 77(1), 54-61. DOI: 10.1080/03610470.2018.1553449. https://www.webofscience.com/wos/woscc/full-record/WOS:000465032400006.
9. C.İSKAKOVA, C.SMANALİYEVA, A.KULMIRZAEV, P.Fischer, F.Methner. (2017). Comparison of rheological and colorimetric measurements to determine -amylase activity for malt used for the beverage Bozo. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 20(9), 2060-2070. DOI: 10.1080/10942912.2016.1230869. https://www.webofscience.com/wos/woscc/full-record/WOS:000405628500011.

Diğer Dergilerde Yayınlanan Makaleler

1. C.İSKAKOVA, C.SMANALİYEVA. (2023). Investigation of chemical, sensory, and rheological properties of Kyrgyz ethnic fermented beverage from cereals during cold storage. MANAS Journal of Engineering, 11(1), 105 - 111. https://dergipark.org.tr/tr/pub/mjen/issue/78236/1142038.
2. Ж.Искакова, J.Smanalieva. (2021). DETERMINATION OF FLOW AND VISCOELASTIC PROPERTIES OF THE KYRGYZ ETHNIC FOOD "SUZMO" DEPENDING ON TEMPERATURE AND MOISTURE CONTENT. TRAKYA UNIVERSITY JOURNAL OF NATURAL SCIENCES, 22(2), 199-205. https://www.webofscience.com/wos/woscc/full-record/WOS:000708959600010.
3. C.İSKAKOVA, C.SMANALİYEVA. (2020). Investigation of rheological behavior of Kyrgyz traditional food Sary mai. MANAS Journal of Engineering, 8(2), 84-89. https://dergipark.org.tr/en/download/article-file/1150012.
4. C.İSKAKOVA, C.SMANALİYEVA. (2020). АНТИОКСИДАНТНАЯ АКТИВНОСТЬ ДИКОРАСТУЩИХ ПЛОДОВ И ЯГОД ОРЕХОВО-ПЛОДОВЫХ ЛЕСОВ КЫРГЫЗСТАНА. ИЗВЕСТИЯ КЫРГЫЗСКОГО ГОСУДАРСТВЕННОГО ТЕХНИЧЕСКОГО УНИВЕРСИТЕТА ИМ. И. РАЗЗАКОВА, 3(55), 319-325. https://elibrary.ru/item.asp?id=46121609.
5. Б.Султанова, C.İSKAKOVA, C.SMANALİYEVA. (2018). ОПРЕДЕЛЕНИЕ ФИЗИКО-ХИМИЧЕСКИХ ПОКАЗАТЕЛЕЙ И ОБЩЕГО КОЛИЧЕСТВА ПОЛИФЕНОЛОВ ТЕМНО-КРАСНОЙ ДИКОРАСТУЩЕЙ АЛЫЧИ (Prunus divaricata). ИЗВЕСТИЯ ВУЗОВ КЫРГЫЗСТАНА, 1(1), 27-30. https://elibrary.ru/item.asp?id=35034197.
6. С.Ж.С., C.İSKAKOVA, A.DEYDİEV. (2018). ИССЛЕДОВАНИЕ ЗАКВАСКИ ДЛЯ ПРОИЗВОДСТВА НАЦИОНАЛЬНОГО НАПИТКА "БОЗО". ИЗВЕСТИЯ ВУЗОВ КЫРГЫЗСТАНА, 1(1), 31-34. https://elibrary.ru/item.asp?id=35034198.
7. C.İSKAKOVA, A.DEYDİEV, A.KULMIRZAEV. (2017). Улуттук бозо ичимдиги: даярдоо ыкмалары жана микрофлоралык курамы. MANAS Journal of Engineering, 5(1), 35-45. https://dergipark.org.tr/tr/download/article-file/575991.

Bildiriler

1. C.İSKAKOVA, C.SMANALİYEVA, C.OSKONBAYEVA. Investigation of Phenolic Content, Antioxidant Capacity and Pomological Characterisation of Wild Sea Buckthorn (Hippophae rhamnoides L.) from the Walnut-Fruit Forest of Kyrgyzstan. Tropentag 2021: Towards shifting paradigms in agriculture for a healthy and sust, 2021. DOI: https://www.tropentag.de/2021/abstracts/links/Oskonbaeva_HRYfvNOU.php. https://www.tropentag.de/2021/abstracts/abstracts.php?menu=1&noID=0&noposter=0&showtime=1.
2. C.SMANALİYEVA, C.İSKAKOVA, M.Mukaram, A.Giertlova. Collection and Documentation of Data for Establishing a Kyrgyz National Food Composition Database. INTERNATIONAL TURKIC WORLD CONGRESS ON SCIENCE AND ENGINEERING, 2021. DOI: https://www.ohu.edu.tr/turk-cose-en-2021/headline/12583. https://www.ohu.edu.tr/turk-cose-en-2021.
3. C.İSKAKOVA, C.SMANALİYEVA. АНТИОКСИДАНТНАЯ АКТИВНОСТЬ ДИКОРАСТУЩИХ ПЛОДОВ И ЯГОД ОРЕХОВО-ПЛОДОВЫХ ЛЕСОВ КЫРГЫЗСТАНА. ТЕХНИКО-ТЕХНОЛОГИЧЕСКИЙ ФОРУМ В ОБЛАСТИ ПИЩЕВОЙ И ТЕКСТИЛЬНОЙ ПРОМЫШЛЕННОСТИ, 2020. DOI: https://kstu.kg/news-ru?tx_news_pi1%5Baction%5D=detail&tx_news_pi1%5Bcontroller%. https://kstu.kg/news-ru?tx_news_pi1%5Baction%5D=detail&tx_news_pi1%5Bcontroller%5D=News&tx_news_pi1%5Bnews%5D=714&cHash=c3e35d154b0007e1e4d1237dd3afdde5.
4. C.SMANALİYEVA, C.İSKAKOVA, Ж.Осконбаева, Б.Джурупова, F.Wichern, D.Darr. Пищевая ценность дикорастущих плодов и ягод орехово-плодовых лесов Кыргыстана. Международная научно-практическая конференция, посвященная 90-летию ВНИИПП, 2019. DOI: DOI 10.30975/978-5-9909889-2-7-2019-1-1-231-236. https://istina.msu.ru/conferences/255765361/.
5. C.SMANALİYEVA, C.İSKAKOVA, C.ÖZBEKOVA, Ж.Осконбаева, D.Darr. Investigation of Physiochemical Characteristics of Wild Fruits and Berries from the Walnut-Fruit Forests of Southern Kyrgyzstan. Tropentag 2018 International Research on Food Security, Natural Resource Managem, 2018. DOI: https://www.tropentag.de/2018/proceedings/proceedings.pdf. https://www.tropentag.de/2018/proceedings/proceedings.pdf.
6. C.İSKAKOVA, A.DEYDİEV, C.SMANALİYEVA. Investigation of Rheological Behavior of Kyrgyz Traditional Beverages Bozo and Maksym during Storage Period. The Eurasian Agriculture and Natural Sciences Congress, 2017. DOI: https://www.researchgate.net/publication/328531834_Investigation_of_Rheological_. https://biskek.agrieurasia.com/TR/tum-duyurular/.

Kitaplar

1. C.SMANALİYEVA, C.İSKAKOVA, M.Musulmanova, A.Giertlova. Kyrgyzstan’s Food Composition Table / Кыргызстандын тамак-аш азыктарынын курамынын таблицасы. Полиграфбумресурсы. https://www.eurofir.org/1st-kyrgyz-food-composition-tables/.

Projeler

1. M.DOLAZ, C.İSKAKOVA, N.ŞAYKİEVA, K.KEMELOV, M.MOLDOBAYEV, N.Çelikçi. KIRGIZİSTAN’DA ÇORAP ÜRETEN TEKSTİL FABRİKALARININ ATIKLARINDAN SELÜLOZ TÜREVLERİNİN SENTEZİ, KARAKTERİZASYONU VE GIDA SEKTÖRÜNDE KULLANILMASI. KTMU-BAP-2020.FBE.05.

Patentler

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Tasarım

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